November 2016

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Who doesn’t love a chia pudding?  And seriously, folks are going crazy for pumpkin pie everything! What we have here is a super tonic, super nutritious, super delicious and filling pudding! High in easy to digest proteins fat and fiber, and low in sugar. This is a delicious, filling, and highly nutritious snack!

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1 can pumpkin puree

1 can full fat coconut milk

6 medjool dates (soaked for 10 min in boiling water and drained)

2 squirts liquid stevia

4 T coconut sugar

1/2 tsp sea salt

1 T ground turmeric (anti-inflammatory boost) 

1 T ground Eleutherococcus-a gentle adaptogen herb to help with stress response (I get mine here)

6 drops cinnamon essential oil (Certified Pure, Therapeutic Grade oils only-you can purchase here)

2 T ground ginger (anti-inflammatory boost)

1/4 tsp ground cloves

1/2 tsp ground nutmeg

1 scoop unflavored Whey Protein powder (I use this brand) 

2 scoops Collagen Peptides (I use this brand)

2/3 cup chia seeds

Add all ingredients except the chia seeds to a blender or food processor. Blend on high speed until fully smooth. Add chia seeds and pulse to gently mix in. Spoon into jars or serving dishes. Let set up for 1-2 hours. Serve with cocoa nibs and unsweetened shredded coconut.

 

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